I can just imagine those fluffy, floppy ears... Is the US cream cheese very firm? The ones over here, I can't see a need to heat it to mix in the sugar? Or is it that you need it at room temp so as not to interfere with the baking? Every time I eat anything with cream cheese frosting, one of our cats sits on my lap, gazing at me, adoringly...ever hopeful that I may abandon my plate. Hi Sandra, The cream cheese here is firm when cold, just slightly less firm than butter. At room temperature it is softer and easier to spread but still thicker. Hope this helps. ~ MaryJane

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